[1] |
LI Yongfu, JIE Min, HUANG Jinrong, DU Yan, SHI Feng, CHEN Zhengxing.
Improving the Cooking Quality of Adzuki Beans Based on High-Temperature Air Fluidization
[J]. FOOD SCIENCE, 2021, 42(9): 64-69.
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[2] |
SUN Cong, ZHENG Mingzhu, XU Xiuying, CAI Dan, LIU Meihong, CAO Yong, LIU Jingsheng.
Effect of Auricularia cornea Polysaccharide on Gelatinization, Rheological and Retrogradation Characteristics of Coarse Cereal Porridge
[J]. FOOD SCIENCE, 2021, 42(8): 46-51.
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[3] |
LUO Kun, CAO Weichao, MA Zilin, WU Meng, Omedi Jacob OJOBI, ZHENG Jianxian, HUANG Weining, LI Ning, Filip ARNAUT.
Effect of High-yield Phytase Lactic Acid Bacteria Fermentation on Protein and Baking Quality of Black Bean Sourdough Bread
[J]. FOOD SCIENCE, 2021, 42(6): 111-117.
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[4] |
KANG Ziyue, SHEN Meng, GE Yunfei, WANG Juan, QUAN Zhigang, XIAO Jinling, WANG Weihao, CAO Longkui.
Analysis of Phenolic Composition in Millet Porridge Using Widely-targeted Metabolomics and Evaluation of Antioxidant Activity
[J]. FOOD SCIENCE, 2021, 42(4): 206-214.
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[5] |
ZHANG Liyuan, ZHANG Yue, YU Runzhong, WANG Changyuan, ZHANG Dongjie.
Analysis of Acetanilide Herbicide Residues in Adzuki Beans (Vigna angularis) by Aqueous Two-Phase Extraction Coupled with High Performance Liquid Chromatography
[J]. FOOD SCIENCE, 2021, 42(14): 301-307.
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[6] |
ZHOU Ying, PAN Haikun, FAN Zhihong, WU Yixue.
Antioxidant Activity and Postprandial Glycemic Response Mitigating Effect of Homogenized Seed/Nut Milk
[J]. FOOD SCIENCE, 2020, 41(9): 113-118.
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[7] |
WU Haitao.
Effect of Microfluidization on the Structure and Function of Wild Black Bean Protein
[J]. FOOD SCIENCE, 2020, 41(5): 87-92.
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[8] |
ZENG Qi, HU Miao, WANG Huan, ZHONG Mingming, QI Baokun, JIANG Lianzhou.
Effect of pH Treatment on Structure, Rheological Properties and Emulsifying Properties of Black Bean Protein Isolate
[J]. FOOD SCIENCE, 2020, 41(22): 15-21.
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[9] |
QIU Tingting, XIONG Hua, ZHU Xuemei, SUN Yong.
Effect of Drum Drying and Extrusion on Physicochemical Properties and Storage Stability of Black Grains
[J]. FOOD SCIENCE, 2020, 41(21): 73-83.
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[10] |
LI Wenting, DUN Qian, LI Hongyan, DENG Zeyuan, ZHANG Bing.
Qualitative and Quantitative Analysis of Adzuki Bean Phenolics by Ultra Performance Liquid Chromatography-Quadrupole Time-of-Flight Mass Spectrometry and High Performance Liquid Chromatography Coupled with Triple Quadruple Mass Spectrometry and Their Antioxidant Activity
[J]. FOOD SCIENCE, 2019, 40(8): 112-118.
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[11] |
LI Yupeng, ZHAO Yilin, ZHAO Chengbin, WU Yuzhu, XU Xiuying, CAO Yong, ZHANG Hao, LIU Jingsheng.
Fluidized Bed Drying Properties and Kinetic Modelling of Nutritious Reconstituted Porridge
[J]. FOOD SCIENCE, 2019, 40(21): 100-106.
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[12] |
ZHU Ruixin, DONG Yang, FAN Zhihong, YE Ting, WANG Linlin, LIN Jinxuejiao.
Postprandial Glycemic Responses of Dried Jujubes and Jujube-Rice Meals
[J]. FOOD SCIENCE, 2019, 40(13): 203-207.
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[13] |
BAI Jie, LIU Lisha, LI Yumei, PENG Yijiao, TIAN Xu, JIN Yang, ZHANG Qing, ZHANG Xiaofei, GUO Hong.
Pasting Properties and Microstructure of Adzuki Beans during Cooking
[J]. FOOD SCIENCE, 2018, 39(7): 41-46.
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[14] |
ZHU Ruixin, LAN Xiaofang, FAN Zhihong, WANG Linlin.
Effect of Co-ingestion of Five Vegetables on Postprandial Glycemic Response to Rice Meals
[J]. FOOD SCIENCE, 2018, 39(19): 207-211.
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[15] |
ZOU Tingting, HE Tianpeng, SONG Huanlu, WANG Yanyan, XU Haidi, TIAN Cong, ZHENG Shuxiao.
Recent Progress in the Effect of Aroma on Satiety and Taste
[J]. FOOD SCIENCE, 2017, 38(17): 306-311.
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